CRAFT

Students study the practices of aquaculture, feed lots, battery cages, pasture raising, and the effects of harmful pesticides, fertilizers and growth hormones in order to fully understand the impact each practice has on our health and the environment. 

PROGRAM OBJECTIVES

  • Ready prospective chefs and culinarians for a career in fine dining establishments.
  • Certification in ServSafe and develop practices that are compliant with all Health Department regulations.
  • Gain real-world experience and practice in both catering and fine dining restaurant settings.

SEMESTER ONE (September – December)

  • Orientation
  • SERVSAFE®
  • Product Identification & Knife Skills
  • Baking & Pastry
  • Stocks, Sauces & Soups
  • Garde Manger
  • Catering & Special Events

SEMESTER ONE Student Learning Outcomes

  • Operate a professional kitchen observing Health Department regulations.
  • Perform calculations using basic culinary math.
  • Production and application of sweet and savory pate a choux.
  • Identification, care for, and handling of salad greens.
  • Adapt small recipes and cooking methods to unfamiliar equipment and large-scale service.
  • Plan and cost multiple course menus.

SEMESTER TWO (January – May)

  • Wine Appreciation
  • Butchery
  • Charcuterie
  • Artisan Baking
  • Intensive French Technique
  • Food and Beverage Costing
  • Mediterranean Cuisine
  • Asian Cuisine
  • Advanced Pastry
  • Modern Culinary Techniques
  • American Regional Cuisine

SEMESTER TWO STUDENT LEARNING OUTCOMES

  • Understanding of the origins and history of wine grapes and winemaking.
  • Gain knowledge and observe sustainable farming practices.
  • Prepare dough by hand and machine using multiple formulas and methods
  • Demonstrate effective practices for menu planning, inventory, purchasing and receiving.
  • Advanced technique of translating classic flavors into modern interpretations.
  • Planning, timing and executing a cooking demonstration.
  • Draw and execute final plate presentations.

THESIS

As a culmination of the 9-month intensive culinary training, students are required to design a seven course chef’s tasting menu including recipes, plate presentations, food costing, prep-sheets and order sheets. Dishes are presented to the chefs for critique. Final menus are chosen featuring local, sustainable products prepared exclusively by the students.

TECHNIQUE